Friday, December 4, 2009

Whole Wheat Buttermilk Lettercakes

Buttermilk pancakes are the top requested breakfast in our house. These half-whole grain beauties are light and fluffy and the girls can't wait to eat their initials. Its the little things...Usually, I make a big batch and freeze the leftovers in ziptop bags for a fast and easy weekday morning meal. No buttermilk? Never fear! Give your pancakes some zip by adding 2 tablespoons of lemon juice (or even cider vinegar) to 2 cups of milk in order to bring up the acidity.

Whole Wheat Buttermilk Lettercakes

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons honey or agave nectar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 egg white
Cooking spray
Maple syrup

Combine flour, baking powder, baking soda, and salt in a large bowl and stir with a whisk. In a separate bowl, whisk together buttermilk, honey, oil, egg, and egg white. Add to flour mixture and loosely combine until moist with some lumps. An over-mixed smooth batter will make dense, hard pancakes. Keep them light and fluffy by not over-stirring.

Heat a nonstick griddle or skillet coated lightly with cooking spray over medium heat. Quickly ladle in about 1/4 cup of batter onto griddle in the shape of a letter. Turn pancakes over when tops are covered with bubbles and edges look cooked.

Serve with syrup and maybe even some butter. Take the picture quick before the crew revolts!

No comments:

Post a Comment